Icelandic Snowflake Breads
Submitted by cherie1
Laufabrauð (Icelandic snowflake bread): paper-thin rounds of dough decorated with intricate cut-outs, fried crispy in hot lard. A Christmas tradition from the Westfjords going back generations.
YIELD
6 servingsPREP
30 minCOOK
25 minREADY
1 hrsLaufabrauð, or “leaf bread," is the Icelandic Christmas tradition that dates back to when flour was so scarce families made these razor-thin, lacy breads to stretch one bag as far as possible. Today it is less about thrift and more about family gathering around the kitchen table cutting geometric snowflake patterns into folded dough.
The technique is the entire point. Roll the dough paper thin, fold into quarters, then use a small sharp knife (a traditional laufabrauðsjárn is a tiny roller-cutter) to carve delicate cut-outs that open up like snowflakes when unfolded. No two are alike.
Hot milk in the dough is the classic Icelandic touch. It scalds the flour slightly, tenderizing the gluten and making the dough easier to roll thin without tearing. Let it cool while kneading so the butter doesn’t melt out.
Lard is the authentic frying fat and produces the crispest, most aromatic results. Stay at 375°F to 400°F (190°C to 205°C), the breads fry in about a minute per side. Any cooler and they soak up grease; any hotter and the delicate cut-outs burn.
Serve alongside hangikjöt (smoked lamb) at Christmas, or with butter and coffee any cold morning.
Kitchen Tips
- Chilling the rolled rounds helps the cuts stay crisp instead of closing up during frying.
- Work in batches; warm dough cuts badly and tears instead of holding pattern.
- Freeze extras between parchment layers; they crisp right back up if reheated briefly in the oven.
- A pizza cutter or X-Acto knife works well if you don’t own a proper laufabrauðsjárn.
Variations
- Brush warm rounds with cinnamon sugar for a sweeter version.
- Use whole wheat flour for a rustic, nuttier result.
- Swap lard for beef tallow for even richer flavor.
Ingredients
Directions
In a bowl, combine flour, baking powder and sugar.
Mix in the butter and hot milk until a stiff dough is formed.
Turn out onto a lightly oiled surface and knead until smooth and cooled.
Divide dough into four parts.
Shape each into a ball.
Divide each into 4 parts to make 16, then divide each of the resulting balls into 2 parts to total 32.
Cover baking sheets with waxed paper and dust the waxed paper lightly with flour.
On a lightly floured surface, roll out each part of dough to make a thin round about 8 inches in diameter.
Place the rounds on the floured waxed paper.
Chill 30 minutes.
In a skillet, heat 2 inches of fat to 375 to 400℉ (200℃).
Vegetable shortening or corn or peanut oil may be used but the authentic fat is lard.
Fold gthe dough rounds, one at the time, into quarters, and, with a sharp-tipped knife, make little cuts and cut-outs in the dough.
Fry the bread rounds, until golden brown, about 1 minute on each side.
Remove and drain on paper toweling.
Store in an airtight container in a cool place or in the freezer until ready to serve.
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